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Franceen

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Everything posted by Franceen

  1. Franceen
    Hi, I grew up in NJ and remember eating Taylor Pork Roll all the time as a kid and in the high school cafeteria! I live in Virginia now, and can't get it, but miss it! I went to their website and they have nothing about ingredients, but be aware they are regulated only by USDA and not FDA so apparently don't have the same labeling laws apply to them (I...
  2. Franceen
    I do not pay attention to the time it says to let it proof (rise) before baking. I let it rise until it has doubled in it's height. The amount of time can vary greatly. I've had it take 40 minutes and as long as 1.5 hours! Seems to be related to season (longer in winter). It just so happens that "doubling" is about the top of my pan - but that's not...
  3. Franceen
    Also Aunt Jemima is gluten-free. (NOTE THAT Mrs Butterworths is NOT gluten-free). Some of the store brands are listed as gluten-free in Clan Thompson as well, but I don't know where you live: Laura Lynn is gluten-free (but I've never heard of it).
  4. Franceen
    I've discovered (the hard way) that some cheese "SPREADS" which is a prepared food with flavorings and other ingredients - like those that come in a tub for dipping chips/crackers into, MAY contain gluten! I've also discovered that you have to watch plain cheeses that may have flavorings added, like Horseradish Cheddar blocks in shrink wrap. Cheese itself...
  5. Franceen
    The list is a subscription (download the product), but there are some free things on the site. Here is the link: Open Original Shared Link They have programmed their application not to allow copy and paste because it is a pay-for subscription. I find this list very helpful, plus they include an "ingredients checker" which helps with stuff you find on...
  6. Franceen
    As for allergy tests: Grrrmphhh. I tested positive for cats and chicken and my Celiac tests were negative. I have 3 cats (they all sleep on the bed) and I eat a lot of chicken. The Dr. confirmed Celiac disease via gluten free diet success! SO, your instincts are right. A long time ago (I'm 56 now and this was when I was 23), I tested positive for dairy...
  7. Franceen
    According to the Clan Thompson Food Smartlist (recent entry): Yoplait has stated that all new products as of Sept 12 2007 that are gluten-free are labeled gluten-free. If it does not say gluten-free it may have CC. Since Sept they have changed their formulas and mfg processes apparently and will label those that are gluten-free and also Cross Contanmination...
  8. Franceen
    Today I just brought some new Yoplait's and they all say Gluten Free and are all new stock. I heard that a lot of the "fat free" and "Light" yogurts (including Yoplait and Dannon and Breyer's etc) are NOT Gluten Free, but the "regular" and "low fat") ones are. Today I bought Yoplait Thick and Creamy, Yoplait Whips Light and Fluffy (not the Fat Free version...
  9. Franceen
    Clan Thompson list of gluten-free Foods has about 50 Giant Brand foods including mustard and other sauces, but not ketchup. All of the items listed are gluten-free. Clan Thompson has about 20 different ketchup's listed and all of them are gluten-free, including Safeway, HyVee, Winn Dixie, and other supermarket brands. But not Giant brand! I generally...
  10. Franceen
    You can buy gluten-free Pantry products at the following link: Open Original Shared Link That is the new (sort of) site that has both the Glutino and Gluten Free Pantry Brand consolidated - now that they are owned by the same company.
  11. Franceen
    I agree with all of the suggestions above. But, I have a little bit easier way to implement. I have my eggs and oil/butter at room temp (greater than 70) and then I mix them all with the milk/water and put in microwave and heat to 110 degrees (no less, a little more doesn't hurt) - I check the temp with a candy or meat thermometer. For pre-starting the...
  12. Franceen
    It IS possible that they used wheat-free Soy Sauce, since that does exist. Most products that use soy sauce that contains wheat do something like this (Because of the law requiring they list wheat ingredients): "Soy Sauce (wheat, salt, soy, xxxx,xxxx)" with the ingredients contained within the soy sauce inside parentheses right afterwards. I think...
  13. Franceen
    I buy a lot of Pacific Foods products because many/most are Gluten Free! To Rosebud: Malt Extract is made from Barley and therefore has Gluten! Do not eat! I make my own gravy from meat juice using corn starch and spices. Works OK for me, but I'm not a huge gravy fan, except for on turkey. Corn starch is what my mother always used for gravy (long...
  14. Franceen
    Jeannine, My story is very very similar to yours. You can search for my posts under my name and read the story several times. Short version is: 3 YEARS of horrible rash and ungodly itch and 3 YEARS of clueless dermatologists and primary care doctors. I heard everything from flea bits to eczema to lupus, to heat rash, to hormones, to fabric with lycra,...
  15. Franceen
    I mostly use "Bread by Anna" (Formerly Manna by Anna?). I don't use the breadmaker anymore because I get better shape and rise in the oven. I can't slice anything even either. So my husband bought me a deli-slicer (expensive), but it works great and he uses it for meats and cheeses too. It's a "Deni" brand. I got it through Costco.com who's prices are...
  16. Franceen
    I, too, had all negative results - mainly because I had been Gluten Free for a while before the tests - both blood and biopsies. The biopsies I had (2 at the same time) were one near and one right on a blister - but they weren't fresh blisters. That same Dr. still diagnosed it as DH because of the gluten-free success. By the time all the paperwork and...
  17. Franceen
    Eating 4 slices of bread the day before an endoscopy may not be enough for sufficient challenge test! I was told I had to eat LOTS of wheat/gluten products everyday for at least 3 weeks prior to testing! I did not want to do that because I have had 100% success with Gluten Free diet and no other allergies/food reactions and my symptoms were gone completely...
  18. Franceen
    Several things come to mind here: DH takes a VERY long time to completely clear up - even 100% Gluten Free and with much reduced Iodine in diet. Also, the typical reaction to Gluten with DH is very delayed, especially in the beginning. That made it very hard, and sometimes impossible to determine what it was that caused the outbreak. Over the first two...
  19. Franceen
    I had been told (and found it to be true) that while you are suffering a DH breakout, you are hypersensitive to IODINE - mostly from table salt and salt injected and included in foods, including fresh foods. I bought table salt without iodine, and was very careful about the foods known to be high in iodine (fish, especially). I believe that poultry can...
  20. Franceen
    If she has already been diagnosed with Celiac then it could very well be the beginning of DH.... However, all by itself, it doesn't really sound much like DH which doesn't tend to get on the neck and face. DH is most often found on the arms, legs, and then the back and trunk (chest, stomach, arm pits, buttocks). DH also is a "pox"-like rash - little...
  21. Franceen
    Dapsone causes Hemolytic Anemia in almost everyone who takes it (loss of red blood cells - actually it's because the red blood cells are caused to die faster than normal and the inability of the body to create red blood cells as fast as they die). (Google it - Wikopedia has a pretty good description and talks about Dapsone too) Dapsone is also dangerous...
  22. Franceen
    Yes, even though I BELIEVE I am 100% gluten-free, I still have a little rash on my shins and usually one other minor place at all times. Because I eat out a lot and travel a lot, I think I must be getting a very low level of glutening. It seems to definitely have a pattern that follows how much I eat out. I think CC is almost impossible to avoid in restaurants...
  23. Franceen
    One more important thing that I didn't make too clear with the yeast prep..... Don't forget to subtract the amount of warm water you are using to start the yeast in from the total amount of liquid used in the recipe! If it calls for 1.5 cups of milk/liquid for the mix, and you use 1/2 cup of water to start yeast, then you only need 1 cup of milk/liquid...
  24. Franceen
    She is what they call a "Dilute Calico" - rare, I guess. She's 13 yrs old and a love. Her name is Josephine - we call her Joey - and she's Gluten Free because she really only eats tuna and lettuce (actually cabbage!).
  25. Franceen
    There are several reasons this can happen: some environmental and some ingredients. Too much liquid is the obvious one, but probably not the most likely. The temperature of the liquid when it is added to the flour should be around 110 deg or a little warmer. And the yeast should be "pre-processed" in a cup of warm water with about 2 -3 tsp of sugar (set...
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